Dried, Minced Vegetables

To make dried, minced vegetables, preheat oven to 120F. Spread 1 to 2 cups of finely chopped vegetables (onions, mushrooms, red or green bell peppers, scallions, carrots, or celery) in a thin layer on a cookie sheet. Dry in the oven until crisp. Leave the tray in the oven for at least 12 hours, stirring occasionally. Cool and store immediately in a sterilized dry glass or metal container with a tight-fitting lid for 4 to 6 months on the shelf.